新型陈化技术对六堡茶品质的影响

Effect of New Aging Technology on the Quality of Liupao Tea

陈化是提升六堡茶品质的重要工序,为明确新型陈化技术对六堡茶品质的影响,比较了新型陈化技术处理与正常仓储的六堡茶的感官品质与理化成分。结果表明,经过新型陈化技术处理的六堡茶汤色更红,香气滋味更显陈味,水浸出物、茶多酚、游离氨基酸含量低于正常仓储的六堡茶。新型陈化技术为稳定提升六堡茶品质提供了新的便捷途径。

Aging is an important process to enhance the quality of Liupao tea.In order to identify the effect of the new aging technology on the quality of Liupao tea,the sensory quality and physicochemical composition of Liupao tea treated with the new aging technology and normal storage were compared.The results show that the soup color of Liupao tea treated with the new aging technology is more red,and the aroma and taste are more stale,the content of water extracts,tea polyphenol and free amino acid is lower than the normal storage of Liupao tea.The new aging technology provides a new and convenient way to improve the quality of Liupao tea.